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Le Viala

The Viala comes from a small parcel of land at Château Laville Bertrou, situated amongst the exceptional terroirs of the La Livinière appellation (officially recognized since 1998), in other words, a big wine from the Languedoc. Gérard Bertrand acquired this uncommon plot of land in 1997 and encouraged the development of strong and powerful wines.

 

This wine benefits from the semi-arid Mediterranean climate; the Viala is exposed to the conditions of the mid-south in the heights of the village la Livinière at around 120m of altitude. The ground is made up of a mosaic of stripped marlstone, associated to chalky limestone, as compact limestone dates back to the Eocene period millions of years ago. This type of ground naturally limits the growth of each grape, but thanks to a long settling period, helping their resistance to the rainfall and aquatic stress. The strong summer sun helps the favoured process of the slow maturing of the grapes. The three grapes assembled for this wine express in a complementary way the hints of this unique terroir that is the Viala.

  • Cross series / Propriétés / Exceptional wines / Oenothèque
  • Le Viala
  • AOP Minervois-La Livinière
  • Rouge
  • Syrah
  • Grenache
  • Carignan

chateau-laville-bertrou

* FOOD AND WINE PAIRING *

Best served at 16°C, to accompany grilled red meats, game or fine cheeses.

TASTING NOTES

Powerful nose of blackberries and violets and a beautiful attack on the mouth, smooth tannins and subtle woody notes, beautifully balanced, and an infinitive lasting taste in the mouth. An extreme delicacy and a huge lasting potential.

vinification and maturing

The harvest is triggered after a very precise monitoring of maturities and a daily grape tasting. The harvest is manual and the grapes are meticulously sorted upon entering the cellar.

Syrah and Carignan grapes are put entirely into vats and vinified separately by carbonic maceration.The Grenache are destemmed and vinified with traditional maceration closely controlling the temperatures.

After draining vats and the malolactic fermentation of the wine, the different grape varieties are blended and the wine is sung into oak barrels for a 12 months aging.We select the best barrel makers in order to adapt the choice of origins of wood and their types of heating with the potential of each vintage.

The wines are neither fined nor filtered before bottling, and the bottles are then stored for 12 months before being marketed.

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